Of course, I didn't have enough of the apricot preserves in the fridge but that really isn't a problem. It is infrequent that I use a recipe at all and almost never follow the recipe exactly. I'm a rule bender. A maverick. Heck, I once removed a mattress label when no one was looking. Yep, I'm a rebel without a clue...errr....cause.

Anyway, here is what I came up with after a refrigerator dive. The tenderloins were, ummm, tender? The dry rub and sweet sauce delivered an adventurous flavor. Even if I had the full jar of apricot preserves the next time, I would make it this way again instead. The only thing I would change is, after dividing the glaze, I would reduce and thicken the portion that is served at the table so it is more of a sauce.

Chili Rubbed Pork Tenderloin with Blackberry Apricot Glaze

by adapted from Pork Be Inspired

Prep Time: 15 min

Cook Time: 25 min

Ingredients (serves 6 - 8)

You'll need

2 pork tenderloins, trimmed of silver-skin and tied

For the spice rub

1 Tbsp chili powder

1 Tbsp garlic powder

1/2 Tbsp sugar

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp Creole seasoning

For the glaze

1/2 cup apricot preserves

1/3 cup seedless blackberry jam

1/2 cup sweet BBQ sauce

1 Tbsp lime juice

1 tsp Worcestershire sauce

1/2 tsp grated fresh ginger

1/2 tsp hot sauce

1/2 tsp spice rub from above

1/4 tsp garlic powder

Instructions

Mix the rub ingredients together. Reserve 1/2 tsp for the sauce and then liberally season the pork tenderloins. Cover with plastic wrap and store refrigerated for 2 to 8 hours. Remove from refrigeration 1 hour before grilling.

Combine all glaze ingredients in a small sauce pan over medium heat. Divide, half for glazing at the grill and the other half for serving at the table. Bring the "table half" to a simmer and let cook until thickened, about 10 minutes.

Preheat a charcoal grill to 400f.

Grill tenderloins over direct heat with the grill lid closed until they reach an internal temperature of 140f. This should take about 25 minutes, turning every 5 minutes, but go by the internal temperature. Glaze with the sauce during the last few minutes of cooking.

I tie my tenderloins so the tapered end can be tucked under and as thick as the other end, for even cooking.

Hot dog tongs work great for turning tenderloins, have the perfect shape for handling them.

Cook direct at 400f, making sure that all sides get some charcoal luvin'.

Only glaze in the last few minutes.

Let rest for 5 minutes. Any juices that come out while resting will serve as a "board dressing".

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Winners will be announced in April. ENTER TO WIN HERE. If you enter and win, hook me up with a finders fee, ha ha.[Standard Disclaimer] This is not a compensated post; however, the National Pork Board has sponsored some give aways on my blog, given me some free pork products, and sent me on a learning experience to a pork farm last year.